I had a hummus sandwich for lunch. Again. Half a whole wheat pita, with the inside pocket slathered with a healthy dollup of hummus.
This recipe combines my two current addictions: kalamata olives and hummus and pita. Okay, that’s three. So I’m not the math geek in the relationship.
Kalamata Olive Hummus
A smooth hummus for the kalamata olive fan.
- 3 Tbsp lemon juice (from 2 lemons)
- 1/4 cup water
- 6 Tbsp Tahini
- 2 Tbsp olive oil
- 1 15-oz can of chickpeas, drained and rinsed
- 1/2 to 2/3 cup kalamata olives, pits removed
- 2 garlic cloves, peeled
- 1/2 tsp salt, plus more to taste
- 1/4 tsp ground cumin
- Dash of cayenne
- Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.
- Process the chickpeas, olives, garlic, salt, cumin, and cayenne in a food processor until almost fully ground. Scrape down the bowl.
- With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again.
- Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute.
- Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend.
- Eat with fresh pita, cucumber, crackers, red bell pepper strips, or a spoon. Store in an airtight container in the refrigerator for 5 days (if it lasts that long!).
Yields: ~2 1/2 cups
Estimated time: 10 minutes